French cream sauce for salads
This creamy sauce will decorate and ennoble almost any salad! The recipe for this sauce (salad dressings) gave my friend the chef of a restaurant with French cuisine, and I, in turn, generously share them with you, dear "cooks". To fill this sauce can be as leafy green and vegetable salads with addition of meat, fish and seafood. Hope you like it!


  • Shallots

    1 piece

  • Mustard

    1 tsp

  • Vinegar

    100 g

  • Vegetable oil

    150 g

  • Cream

    2 Tbsp

  • Salt

  • Spices

    1 tsp

  • Pepper white


Products... spice "dry salad herbs" for salads - parsley, dill, celery, thyme, marjoram, and Basil.
Salad herbs, salt, pepper, vinegar and oil mix well. Salt and pepper is better to use a bit that you were able to add flavor with further cooking.
Shallots, chop very finely and add to the sauce.
Add the mustard and mix well.
This version of the classic salad sauce "a Sauce salade francaise", which is ready for use, but we are preparing [b]a creamy salad dressing[/b] so..
.. add the cream and mix well using a whisk until smooth. If necessary add salt and pepper to taste.
The sauce is ready. Dressed salads and serve immediately on the table.
The prepared sauce can be stored in the refrigerator for up to 1-2 hours longer I would not recommend it because the sauce contains no preservatives. Stir before use. Bon appetit!!!
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